Chicken Tomato Pasta

I’m not going to lie, this is so ridiculously easy that it really should be called, “Chicken Tomato DUH Pasta.” The ingredients are obvious…well, except to me, because my brain doesn’t work like that. And I know there are probably a billion recipes exactly like this because DUH but I am still proud of myself because I made it and it actually tasted good (although, I added salt to mine because I like to be dangerous like that). So to recap: easy, duh, salt, DANGER.

While your chicken cooks, roughly chop your tomatoes (I didn’t show this step because who wants to see raw chicken? No one.). I like the way tomatoes on the vine taste, but any tomato will do. Also, if you like a lot of sauce, add more tomatoes. I will definitely make this with more tomatoes next time.

Chop the basil into small pieces.

Add the tomatoes, basil, and garlic to a pan and cook over medium heat, stirring often.

Once the chicken is cooked, shred it.

Add the chicken to the cooking tomato mixture. Stir for an additional 5 minutes.

Yay – thanks so much Heather. I was literally *just* looking at the defrosting chicken breasts & almost empty fridge, & wondering what on earth I’m going to cook the family tonight. Problem now solved – thanks, you domestic Goddess you! x

The kitchenaide stand mixers are the BEST!!! Once you get one you will not know how you lived without it!!! They do go on sale (right now they are on sale at Macy’s) and there are different versions- like one that is 199.00 or so for basic baking/cooking needs, all the way up to the super professional one that is like a million dollars. 😉 Costco has great prices on them from time to time, and Bed Bath and Beyond and Kohl’s sell them as well, so if they are having sales and you have a coupon, you can get a really good deal on one! Have fun! 🙂

I found that once I really started cooking and reading one zillion recipe ideas on Pinterest it became easier to pull together recipe ideas. You could serve your chicken mixture over baguettes toasted with melted mozzarella, caprese style.

Lissa says:

Lol the bit about the “duh” pasta made me laugh. Sometimes we are so proud of putting together a dish that (we) have never heard of, but it’s hard to think of a cool name for it. I think you should be clever and fancy and call this:

nik says:

This is a really random post for me to leave this comment, but I wanted to tell you that I just spent the last few weeks reading your blog from the very beginning, and just caught up today! I think you’re an amazing mom, wife, daughter, and friend. Your friendships especially have been so inspiring to me. My best friend of 17 years passed away last May and I can tell you for certain that the love I had with him is what I lean on when I miss him most. When you love your friends as deeply as I can tell you do, it’s a rare and wondrous gift. You’re awesome, Heather, and I’ve loved reading your story.

I literally just put it on a skillet, no seasonings at all….and I definitely would put seasoning on it next time. I think the chicken needed a little FLAVA. (the brown might be because I, uh…overcooked it.)

I’m really impressed with Annie’s fork skills . . . my 6 year old STILL will try to get away with eating with his hands if he can. 😛
Also, that pasta looks SO yummy. I have to try it when I’m finished healing up.

Kathy says:

Kerri says:

Forgive me, I haven’t read through the previous comments, so you may have already answered this, but how much basil did you use? You haven’t steered me wrong yet with your recipes, so we’re giving this a try tomorrow.